Cutnall Green man designs winning cheese

Harry Hodgetts from Croome Cuisine, and Victoria Peacock from Webbs food hall, with Guy and Helen Jackson and their twins William and Amelie proudly holding their new cheese. SP

Harry Hodgetts from Croome Cuisine, and Victoria Peacock from Webbs food hall, with Guy and Helen Jackson and their twins William and Amelie proudly holding their new cheese. SP

First published in News

A CHEESE lover from Cutnall Green is celebrating after his idea for a new flavour of cheese was chosen from hundreds as the winner of a tasty competition.

Guy Jackson’s olive and sun-dried tomato cheese was chosen by Cheese maker Nick Hodgetts of Worcester-based Croome Cuisine out of more than 200 entries.

The competition, which was organised through Webbs Garden Centre in Wychbold, challenged cheese lovers to dream up a new flavour combination to go with Cheddar cheese.

Truckles of the new winning cheese have now been made, and will be unveiled on a special foodie Sunday at webs on May 18.

Mr Jackson said: “The whole family are cheese lovers and we also love the Mediterranean culture and food. We often eat cheese with olives and sun dried tomatoes with chorizo and as Cheddar is the king of cheeses we thought it would make a great flavour combination.

“When I saw the cheese competition advertised I decided to enter as it involved all the things we love. I’ve never won anything like this before and the whole family is very excited.”

Mr Hodgetts added, "We were thrilled with the response we had and it was a difficult choice but we think Mr Jackson’s flavour of olive and sun-dried tomato is incredibly tasty and works brilliantly with the Cheddar to produce a delicious cheese.

“It was difficult to narrow it down but in the end, we decided the Mediterranean themed flavour is totally different to the anything we currently produce and we can see it selling well.”

“Mr Jackson came up with a really tasty cheese, perfect for the summer,” said Ed Webb, Webbs chairman, “I’m sure it will be very popular. We had lots of interesting suggestions ranging from coconut and sprout and fruit cake to southern fried chicken and strawberries and cream – the competition really set tastebuds on fire.”

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